THAI BEAN SPROUT SALAD
Steps:
- Place salad ingredients in a bowl.
- Whisk together ingredients for the dressing and gently toss with the salad.
- Serve at once.
BEAN SPROUT SALAD
Steps:
- [Optional] Remove the brown part and stringy root part. I recommend doing this extra step when you eat raw bean sprouts or when they are seasoned with light flavor sauce. You can taste the clean bean sprouts.
- Rinse the bean sprouts under cold water and drain well.
- Bring a large pot of water to a boil. Once boiling, add bean sprouts to cook for 1 to 1.5 minutes.
- Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water.
- Meanwhile, cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic press to crush the garlic.
- In a medium bowl, combine all the ingredients for the seasonings and mix well. It might look little but it's more than enough.
- Add the bean sprout and green onion/scallion in the bowl and combine all together. Serve chilled or at room temperature.
Nutrition Facts : Calories 131 kcal, Carbohydrate 10 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 389 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
KOREAN BEAN SPROUT SALAD
This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.
Provided by Ann
Categories Salad Vegetable Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse bean sprouts in cold water and discard any bad sprouts.
- Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
- Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
- Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 9 g, Fat 4 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 693.8 mg, Sugar 6.4 g
SPROUTS SALAD (SPROUTED MOONG SALAD)
Sprouts Salad is an easy, tasty, healthy, protein packed salad recipe made with moong bean sprouts, veggies, herbs and spices.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Firstly, you have to sprout the moong beans. Check this detailed method to make homemade Mung Bean Sprouts.
- Once the moong sprouts are ready, rinse them in water a few times. Drain all the water.
- Place the sprouts in a pan or pot or steamer pan. Add water as needed and boil or steam the sprouts till they are softened and cooked well. But make sure not to overcook them until mushy.
- You can even keep them half-cooked if you want a crunchy taste.
- Then, drain all of the water from the cooked sprouts.
- Take the cooked moong sprouts in a large bowl or vessel.
- Add finely chopped onions and finely chopped tomatoes.
- Next, add finely chopped green chilies and boiled potato cubes (optional).
- Add red chili powder (or cayenne pepper or paprika) and chaat masala (optional). Mix very well.
- Lastly, season with salt and pour lemon juice. Mix well.
- Garnish the sprouted moong salad with coriander leaves and lemon slices..
- Serve Sprouts Salad immediately.
Nutrition Facts : Calories 160 kcal, Carbohydrate 35 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 678 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPROUTS SALAD RECIPE
Easy and healthy salad made with mung bean sprouts, herbs, veggies and lemon. This makes a great breakfast or a snack.
Provided by Swasthi
Categories Salad
Time 5m
Number Of Ingredients 14
Steps:
- Skip if using homemade fresh sprouts: Rinse the store bought sprouts. Bring 2 cups water to a rolling boil and add the sprouts. Turn off the stove and mix well. Drain them to a colander and rinse with 2 cups of drinking water, not tap water. Shake the colander well and let them drain fully until you prepare the rest.
- Rinse all the vegetables, herbs, ginger (optional) and green chilli. Peel the carrots and ginger. Grate them.
- Fine chop onions, tomatoes, cucumber, coriander leaves and green chilli. Cut the lemon.
- To a large mixing bowl. add the sprouts. Make sure there is no excess moisture. Add the prepared vegetables, ginger, green chilies and coriander leaves.
- Sprinkle salt and lemon juice. Toss them well. Transfer to serving bowl and top with cornflakes or roasted poha chivda. If you want you may sprinkle chaat masala and black pepper.
- If you want you can also add chopped mint leaves and fresh coconut. Serve sprouts salad immediately.
Nutrition Facts : Calories 148 kcal, Carbohydrate 29 g, Protein 6 g, Sodium 275 mg, Sugar 11 g, Fat 2 g, SaturatedFat 2 g, Fiber 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
SUKJU NAMUL (MUNG BEAN SPROUT SALAD)
Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.
Provided by Ann Lee
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
- Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
- Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g
KOREAN BEAN SPROUT SALAD (SOOKJU NAMUL)
Steps:
- Gather the ingredients.
- Parboil the bean sprouts in boiling water for 2 minutes.
- Remove them from the boiling water and rinse the sprouts in cold water. Gently squeeze the bean sprouts between your hands to get rid of the excess water.
- Toss the bean sprouts with the scallion, garlic, sesame oil, toasted sesame seeds, soy sauce, and salt.
- Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 40 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 237 mg, Sugar 2 g, Fat 3 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPROUTED MOONG SALAD RECIPE
Easy, wholesome, and fresh, sprouted moong (mung) salad made from sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.
Provided by Bhavana Patil
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Boil some water in a large pot. Parboil the sprouts i.e., add the moong sprouts into the boiling water and cook for about 5-6 minutes (until they are half cooked). Remove, drain excess water and keep aside.This step is optional, You can use raw sprouts directly in the salad.
- In a large mixing bowl add sprouts and all the other ingredients and mix well.
- Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.
Nutrition Facts : Calories 227 kcal, Carbohydrate 36 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
CHINESE CABBAGE AND BEAN SPROUT SALAD
I had this delicious coleslaw type of salad in a chinese restaurant several times. I searched for the recipe and finally found it in an old church cookbook.
Provided by Beeks
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients for salad together in a large bowl.
- Mix all ingredients for dressing in a small bowl.
- Pour dressing over salad and toss.
- Let sit for 5 minutes and serve.
Nutrition Facts : Calories 97.8, Fat 3.9, SaturatedFat 0.6, Sodium 769.3, Carbohydrate 13.4, Fiber 3.5, Sugar 8.1, Protein 5.9
SPROUT SALAD RECIPE | HOW TO MAKE MOONG BEAN SPROUT SALAD - WEIGHT LOSS
easy sprout salad recipe | how to make moong bean sprout salad - weight loss
Provided by HEBBARS KITCHEN
Categories Salad
Number Of Ingredients 16
Steps:
- firstly, blanch 1 cup moong sprouts in 3 cup hot water for 5 minutes. you can alternatively boil for 2 minutes.
- drain off the water. make sure the moon sprouts are softened a bit yet crunchy.
- take the blanched moong sprouts into a large mixing bowl.
- add ½ tsp cumin powder, ¼ tsp chilli powder, ½ tsp aamchur and ¼ tsp salt.
- mix well making sure the spices are well combined.
- further add ½ cucumber, ½ tomato, ½ carrot, 2 tbsp capsicum, 2 tbsp spring onion, 2 tbsp coriander, 2 tbsp mint, 1 chilli and 1 tsp lemon juice.
- mix well making sure everything is well combined.
- finally, serve moong sprouts salad garnished with 2 tbsp roasted peanuts.
BEAN SPROUT SPINACH SALAD
Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.
Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
KOREAN BEAN SPROUT SALAD
If you love Korean food, you've probably eaten this Korean bean sprout salad before. It's one of the most staple Korean side dishes (banchan, 반찬). It is usually served along with Korean spinach salad and japchae to go with your bibimbap, bulgogi, or any other bbq meat.
Provided by Rika
Categories Side Dish
Number Of Ingredients 8
Steps:
- Fill a stock pot with 7 cups of water and 1 tsp of salt. Bring it to a boil over high heat. Add bean sprouts and cook for 2 minutes or until tender-crisp. Remove the bean sprouts from the heat and rinse the sprouts in cold water.Drain the sprouts using your hands or a salad spinner.
- In a large bowl, combine all the seasoning ingredients. Toss in the bean sprouts and mix to combine. Adjust seasoning with salt or soy sauce if needed.
Nutrition Facts : Calories 80 kcal, Carbohydrate 8 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 340 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
KOREAN BEANSPROUT SALAD
One of my favourite Korean banchan or side dishes is this beansprout salad! I love the texture of beansprouts with its crunchy bite, light savoury taste, and really subtle flavour. This can be made using mung bean sprouts for sookjunamul or soy bean sprouts for kongnamul.
Provided by Jeeca
Categories Appetizer Main Course Salad Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Wash the beansprouts in running water. Remove the bad sprouts that float. Drain water then set aside.
- Heat a pot with 5 cups water. Add in the salt. Once it boils, place the beansprouts and leave to cook for 6-7 minutes. Turn off the heat and leave the bean sprouts to cool.
- Strain the water from the beansprouts. Run beansprouts through some cold water. Squeeze out any excess liquid from the sprouts. Note that the sprouts will continue to release liquid especally when it sits in the seasoning so it's best to really squeeze out the excess liquid after it cooks.
- While the beansprouts are cooking, mix the sesame oil, minced garlic, sesame seeds, salt, green onion, pepper, gochugaru (if using) in a large bowl. Feel free to add some sugar, for a hint of sweetness, if you'd like!
- Place the cooked and squeezed beansprouts in the sesame oil mix. Mix well and then taste the bean sprouts. The seasoning is totally up to you and you can always adjust everything to your desired taste by adding more salt and sugar, to taste, as needed. If it's a bit dry you can add more sesame oil and more sesame seeds for extra flavour.
- This can be refrigerated and enjoyed for up to 1 week or even longer. Just make sure to keep it in a cold place in your fridge and only scoop out what you want to consume at a time.Spinach: I also used this same recipe for the spinach salad. But of course I used spinach isntead of the beansprouts.
Nutrition Facts : ServingSize 1 serving, Calories 49 kcal, Carbohydrate 10 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 1638 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 2 g
HEALTHY SPROUT SALAD
Love homemade sprouts? Give this wholesome salad a try that is packed with all kinds of goodness, tons of flavor, and great texture. This simple Mung beans sprouts salad is super easy to make, full of nutrition, and loaded with veggies.
Provided by Ruchi
Categories Sides
Time 44m
Number Of Ingredients 11
Steps:
- Peel the vegetables. Cut them into 1/4 or 1/2-inch thick for small dice. Set aside.
- Heat oil in a pan. Add the potatoes and cook on medium-low heat until crisp, stirring occasionally.
- Once evenly brown and crisp, remove from pan and set aside. Before adding them to the salad, make sure the crispy potatoes are cooled completely.
- Transfer sprouted moong beans to a bowl.
- Add the remaining ingredients for the salad in a bowl - crispy potatoes, tomatoes, onions, and cucumber.
- Give it a good toss. Mix in cilantro, cumin powder, salt, chaat masala, and lemon juice. Mix gently, you can use forks to mix the salad.
- Adjust your seasoning. And enjoy the salad -with every bite you will feel the flavors exploding in your mouth.
- Can't eat raw sprouts, no worries. Try steaming the sprouts.
Nutrition Facts : Calories 39 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
JAPANESE CUCUMBER & BEAN SPROUT SALAD
I've always loved that little side dish of pickled cucumber and or bean sprouts you get at many of the Japanese restaurants. I make a salad that uses both.
Provided by mysticchyna
Categories Japanese
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
- Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
- NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.
MOYASHI (BEAN SPROUT) SALAD WITH SWEET & SOUR SOY
Delicious as a cold crispy salad served as a side dish along side other Japanese dishes
Provided by Joost Nusselder
Categories Salad
Time 11m
Number Of Ingredients 9
Steps:
- Blanch bean sprouts in boiling water for 1 minute, and strain.
- Grind the sesame, then put it in a small bowl along with the other spices including the vinegar, soy sauce, and sugar.
- Add the celery, carrot and cooked bean sprouts to the sesame and spices mix and stir thoroughly.
- Add salt to enhance the taste.
BEAN SPROUT SALAD
Provided by Food Network Kitchen
Yield 4 servings as a side dish
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
- In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.
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- Rinse the bean sprouts, shake dry (retain moisture and do not dry completely), then wrap in cling wrap (note 1).
- Microwave for 1-1½ minutes, then remove and unwrap immediately so they don't continue cooking. Note: if your microwave is not very powerful you might need another 30 seconds. The bean sprouts should not be as crisp as they were, but not limp either.
- While the bean sprouts are still hot, squeeze out the excess water. Use a couple of paper towels or a tea towel if they are very hot. (note 2)
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- In a large pot, add 4 cups of water and bring to a boil. Add in the bean sprouts and boil for 1 minute. Drain the bean sprouts and immediately place in an ice bath to cool for 5 minutes. Drain bean sprouts again in a colander and set aside.
- Meanwhile, make the seasoning. In a small mixing bowl, combine soy sauce, rice vinegar, sesame oil, and garlic, and whisk or mix to combine. Stir in the sesame seeds.
- Place the bean sprouts in a large mixing bowl and toss with the green onions and the seasoning until well combined. Serve with extra sprinkles of sesame seeds and chopped scallions. Serve as a small starter salad for an Asian meal.
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- Trim the roots of the bean sprouts and rinse in cold water. Discard any stray husks. Blanch sprouts in boiling water for 10-15 seconds and drain in a colander. Refresh immediately in cold water, then drain well.
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- Bring half a pot of water to a boil in a medium sized pot and add 1LB of mung beans sprouts; stir.
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